RaeDi at Hummingbird Hollow

Thoughts on Food, Words from the Heart, 'The Little Winged Ones'….

Tag: Tomatoes

Kippered Salmon Bruschetta with Potato and Grilled Corn Chowder

This is a post I wrote several months ago and forgot about, hope you enjoy, the chowder was delicious as was the Kippered Salmon Bruschetta.

It has been a couple of days of cool wet weather; the summer season has come to an abrupt ending here in the Northwest.   Drizzle with rain off and off for the last few days have called for soup chowder for dinner.

We have plenty of Yukon potatoes and one ear of corn that can be put to good use, and too  will add a lone carrot  found in the crisper.  I decided to make a thick chowder for dinner.  Would grill the corn… that would add another level of flavor to the mix.

Diced up the potatoes and put all but about a cup into the pan.  Cover with water and add a pinch of salt.  Then take the left over cup of potatoes and put them in another saucepan and add one carrot that has been sliced.  A few minutes into the boil add about one half cup of frozen pearl onions.

Spray some olive oil on the corn and put it on the grill to cook.  Once it is showing grill marks rotate and grill until all sides done.  Then cut the corn from the cob and add it when  adding the half and half to the chowder.

When the first pot of potatoes are finished drain almost all the liquids off and mash them up good then add the mix of potatoes, carrots and onions with some of the liquid from that pot.  Then add the half and half to cover plus about an inch.  Now put the readied grilled corn into the mix.  Sprinkle the chowder with a little dill, fresh ground pepper, a little garlic powder and parsley.  Let it simmer on low for just a few minutes and it is done.

It was a very easy and quick chowder that is thickened with its own potatoes.  I do two separate batches of potatoes so will know just how many potatoes are mashed and also I do not accidentally mash any of the carrots and onions this way.

I normally would add some bacon pieces or pancetta or even a few pieces of ham, but tonight we would be having some Kippered Salmon Bruschetta as the side.

Buzz, one of T friends that is a part of the fishing season has been giving us some wonderful veggies from his garden.  Lots of wonderful home-grown tomatoes, there is cherry/plum of red and yellow and so many varieties of tomatoes in all sizes and shapes.   I actually did some pickled cherry tomatoes with one batch he gave us, one of these days I will get it posted.

Take about a dozen tomatoes and cut them up into nice size pieces and put them into a saucepan and add just a bit of water, not much, the tomatoes will have enough of their own juices after just a little bit of time.  Add four sliced cloves of garlic and just a little sea salt and pepper for now.  Once I had them reduced down (this took several hours) to very little juice (it is very thick and has lots of nice chunks of tomatoes) I added about a teaspoon of Italian seasoning and a little dill to the pot.  Ladle out about two tablespoons of the thick juice into a little dish and add about the same in olive oil to the juice.   This I would use to brush on the baguette slices before they are put on the grill.  It was already hot from grilling the corn.   Oil the grill a little to keep the baguettes slices from sticking.  This took not much more than a minute to have them all grilled.

Shred some Havarti Dill Cheese and mix with some sour cream… add just a pinch of dill and smoked paprika… you only want enough sour cream to be able to mix.  Take the cheese slicer and slice a few thin slices of the Havarti Dill Cheese to use on the bruschetta too.  On some of the pieces of grilled baguettes put the tomatoes mix and then add sliced Havarti Dill cheese and top with Kippered Salmon.  On the rest  spread the Havarti Dill Spread and put bean sprouts (I only had the large size and they needed to be used, I prefer the small sprouts instead.)  Then top them with Kippered Salmon.

It was amazing to have the chowder that warmed my bones and the bruschetta was really magnificent,  my favorite was the mix with the bean sprouts it added a new depth and the flavor was incredible….

Breaded Pork Tenderloin Sliders from Midwest ~ USA

From the heartland, USA a wonderful sandwich that may not be the healthiest, but it sure is good!  I am not for sure where the tenderloin sandwich was born or when.  I know that for some this sandwich comes from Iowa, but those from Indiana will say it is from there, go to Illinois, Minnesota or Missouri you will hear the same thing.   What I do know is that when I moved from the Midwest a few years(!) ago… that I have not seen it on a menu anywhere that I have lived since, East Coast from Connecticut to Virginia to South Carolina.  Living here in the Pacific Northwest and all the travels in between (I have been to all fifty states) and the only place you will find it on the menu is the Midwest.  The sandwich originated in the Midwest and I guess stayed there ~ for reasons I do not understand.  People act strange if you ask if they make a tenderloin sandwich, always with a puzzled look on their face.  I do know that it origins are in the Midwest and that it is a very good sandwich, need I know more?

If someone asked me to name some victuals from the American Midwest, this first to come to mind would be the tenderloin sandwich.  What is a tenderloin sandwich some may ask… it is breaded pork tenderloin that is deep-fried and served on bun with fries.  Not the healthiest of meals, but I do have to add,  it is lip smacking good ~ scrumptious.   One of those things that once it is gone, you wish you had taken a few more minutes to consume (chow-down.)  As a child into young adulthood when I had the chance to get one it was always with mustard and dill pickles, which to me was all that it needed.

I will mention at this time, it was not something that Mom made at home; we only had it when eating out, usually at a quick restaurant of some kind.  It is just one part of the Mid Western unique settings where so many other things make up the whole of the cuisine-fare there like: apple pie or all fruit pies, jello, fried chicken, and homemade bread to name just a few.

We had Pork Tenderloin yesterday eve for dinner, roasted.  I cannot even remember the last time I ate pork tenderloin?   But it was a nice piece of meat that I decided to roast part of it leaving the other part so I could make some pork tenderloin sliders for the next evening.  When finding out I was saving a piece for the pork sliders the immediate question was what is a pork tenderloin slider? Again, I was surprised to know that there was someone who had no idea of what I speak… I remarked you will have to wait and see tomorrow night.

I have been thinking about when the last time I had this sandwich was, I could not even remember.  I know that I have made them a couple of times when I first left the Midwest because of not finding them on anyone menus, but I just could not remember when was the last time I had one.   I now wonder how I could forget about these wonderful sandwiches.

I hope they are as good as last night’s roasted pork tenderloin.  It was so moist; the flavors were something I had not had in years.  I find myself asking why I do not cook this more and I have no answers.  I think that when I have my tenderloin slider tonight I will feel the same way, why did I wait so long to cook these wonderful sliders/sandwiches (I think I know why this is a once in every dozen or ‘more’ years dinner, it is not the healthiest meal, but boy is it good) ….


  • Cut Tenderloin to about ¾” disks ~ 4
  • Crackers Crumbs ~ depends on how much you want to use to bread each tenderloin
  • Beaten Eggs ~ 2
  • Sea Salt and Fresh Ground Pepper to taste
  • 4 Slider Buns, toasted  ( I used Potato Slider Rolls)

Once you have your disks of tenderloin cut, take the meat tenderizer and apply to each side of the meat until about 1∕8 and 1/4   inch thick.  Dredge in eggs and then coat well with cracker crumbs, pressing the crackers into the meat as you go.  They should be will breaded. Salt and Pepper them once you have them breaded.

Heat your oil, I use Canola and fry each to golden brown and turn, when it is golden brown on all sides I put on paper towels to absorb the extra oil.  I even patted them with the paper towels to get as much of the oil that lingered off, they were not as greasy as I thought they would be.

I browned the top and bottom of the rolls ( I did not butter or put olive oil, just plain browning) on the cut sides, once the tenderloins were made I used romaine lettuce leaves, thin cut red onion slices, thin cut tomato slices and mustard to finish the slider/sandwiches.  I like to put a dill pickle and pickled pepper on top of each held in place with a toothpick.

We had Bloody Marys and I put together a nice ‘healthy’ salad to go with this.  I too baked some fries for those that wanted.  The tenderloin slider/sandwiches (they were sliders, just the meat was a lot larger than the bun!) were delicious and a rare treat I probably will not make them again for at least as long as it has been since the last time I had them (still cannot remember!) They were a special treat from my childhood; I will admit I enjoyed the slider/sandwich very much.   I realized as I was putting everything together for dinner that it is rare that we eat like this.  I have been very health conscious foodwise for many years now, but I too believe in having a treat every once in a great while.

I do love-making tarts and such, using cream, butter and such, but just a few bites is all that I consume, so it is not so unhealthy, if all would eat just a sampling of these special treats instead of gorging themselves it could be healthy eating for everyone (most everyone.) I no longer bake the normal size cupcakes, they are all minis, the same with tarts it is seldom that I make a large tart, and they are usually no larger than six inches or smaller.  Most times left overs go to friends, makes a nice sweet treat/gift.   I will only take a quarter slice of one six-inch tart for dessert.  That is more than enough to enjoy.

The sliders were a lot smaller than the average size tenderloin sandwich from what I remember, as a child they seemed to be dinner plate in size, my sliders were indeed a small portion of what was once served to me.   I feel that sized down they are a lot healthier ~ will I can think they were!  I loved revisiting my childhood through food the past couple of nights, the pork whether roasted or made into tenderloin sliders was finger-licking good, to some scrumptious, to others very tasty but thoughts would be on how healthy is the fried pork sliders?  The roasted pork will definitely be a repeater.  Once every couple of decades I think it is okay to partake in this mouth-watering breaded, fried meal….

Buffalo Chicken Salad with Blue Cheese Dressing

I have been following Chelsea at Sprinkles of Parsley for some now.  She has incredible recipes that she shares (posts) and always has complete detailed recipes with pictures that showcase each step along the way from beginning to end.  In the last year she not only does her food blog she does a weekly food article for a local newspaper in her area.  Each week she shares a new recipe with complete details with all her readers.

For a beginning cook, this would be the place to recommend them start their cooking, there is no way that anyone could mess up on one of her recipes.  Whether her recipes are on her food blog, Sprinkles of Parsley or in her weekly recipe at the Southington Patch they are all winners, I have yet to read a posting she has made and not want to make the recipe/food she is sharing.

I had made the Roasted Brick Chicken last evening and was going to make an all in one salad with leftover chicken breasts today.  Then I got my email from my subscription to Chelsea blog Sprinkles of Parsley this a.m. (good timing!) and the recipe she is sharing this week at the Patch was Buffalo Chicken Salad with Homemade Blue Cheese Dressing: A Quick Weeknight Fix.

She could not have posted this at a better time, at least for me.  I had everything I needed and the all in one salad was now going to be Buffalo Chicken Salad with Blue Cheese Dressing.  It sure sounded good.  I will let you take the link to her article for the ingredients and the recipe how to, she does a better job than I do and she makes it all seem so easy.

I have to be honest with you, this is the best salad hands down I have had in a long time.   I love all salads, all kinds of salads and this one was full of flavor and the mix was perfect.  You will want to take your time eating this salad, let you pallet take in each of the textures, the flavors and let the fragrance lead with your taste buds.  Each and all combine to make this a salad to remember and one that will be a regular here in our house.

I did have to make a couple of adjustments, just because I had already cooked left over chicken,  (I did marinate it in the hot sauce for a while,) she marinated and grilled fresh chicken ~ I am sure it was delicious.  Next time I will be sure and use fresh chicken and marinate, I cannot imagine how it could be any better than what we had this evening!   I too added some English Cucumber; I had a partial one that needed to be used.

The pictures do not do it justice; this salad is the salad of all salads.  Perfect, you do not need to change a thing, you would not want to change a thing, you do not want to mess with perfection….



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